Accleration of fish sauce fermentation using proteolytic enzymes
First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sau...
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McGill University
1991
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ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.605392014-02-13T04:01:19ZAccleration of fish sauce fermentation using proteolytic enzymesChaveesuk, RavipimFermented fish.Fish as food -- Analysis.Sauces.First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).McGill University1991Electronic Thesis or Dissertationapplication/pdfenalephsysno: 001246080proquestno: AAIMM72117Theses scanned by UMI/ProQuest.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Master of Science (Department of Food Science and Agricultural Chemistry.) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539 |
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language |
en |
format |
Others
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sources |
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Fermented fish. Fish as food -- Analysis. Sauces. |
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Fermented fish. Fish as food -- Analysis. Sauces. Chaveesuk, Ravipim Accleration of fish sauce fermentation using proteolytic enzymes |
description |
First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI). |
author |
Chaveesuk, Ravipim |
author_facet |
Chaveesuk, Ravipim |
author_sort |
Chaveesuk, Ravipim |
title |
Accleration of fish sauce fermentation using proteolytic enzymes |
title_short |
Accleration of fish sauce fermentation using proteolytic enzymes |
title_full |
Accleration of fish sauce fermentation using proteolytic enzymes |
title_fullStr |
Accleration of fish sauce fermentation using proteolytic enzymes |
title_full_unstemmed |
Accleration of fish sauce fermentation using proteolytic enzymes |
title_sort |
accleration of fish sauce fermentation using proteolytic enzymes |
publisher |
McGill University |
publishDate |
1991 |
url |
http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539 |
work_keys_str_mv |
AT chaveesukravipim acclerationoffishsaucefermentationusingproteolyticenzymes |
_version_ |
1716643520958169088 |